The Best (Lactation) Cookies Ever!

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So you first start by churning your breastmilk into breastmilk butter… It’s so easy!!

JKJKJK OMG could you imagine!? Don’t worry…. no breastmilk was harmed in the making of this recipe!

These cookies actually are normal, regular, delicious cookies (with oat, cinnamon, chocolate, sea salt), BUT they also happen to be packed full of ingredients that are known to boost milk supply (coconut, oats, flaxseed, brewer’s yeast). I’ve been eating them for weeks and can honestly say they have made a big difference for me!

Not a new mama? That’s ok! These cookies are truly addicting (just ask my team and my husband), and (I promise) it won’t mean you’ll suddenly start lactating from eating them. My husband has been eating them for weeks, and sadly for me, my attempts at getting him to lactate have been wildly unsuccessful, so I imagine you are also in the clear!

THE BEST (LACTATION) COOKIES EVER!

Time: 2 hours and 30 minutes // Servings: 30 cookies

INGREDIENTS

  • 3 3/4 cups oats, ground into a coarse flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon cornstarch

  • 1 teaspoon salt

  • 3 tablespoons brewer’s yeast (like this one on Amazon)

  • 2 tablespoons ground flaxseed

  • 1 stick (8 tablespoons) unsalted butter, at room temperature

  • 3 tablespoons coconut oil

  • 1 cup light brown sugar

  • 1/4 cup granulated sugar

  • 1 tablespoon vanilla extract

  • 1 large egg + 1 egg yolk

  • 1 cup semi-sweet chocolate chips

  • 1 cup chocolate bar (milk or dark chocolate or whatever is your favorite… I used Tony Chocolonely Sea Salt Caramel), chopped

  • Flaky sea salt, like Maldon

DIRECTIONS

  • In a medium bowl, whisk together oat flour, baking soda, baking powder, cinnamon, cornstarch, salt, brewer’s yeast, and flaxseed. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and coconut oil on medium until it is smooth and creamy, about 2 minutes.

  • Add sugars and beat until light and fluffy, 3 to 4 minutes.

  • Add egg, yolk, and vanilla extract. Beat on medium speed until well combined.

  • Add half the oat mixture. Mix on low speed for 15 seconds. Add the rest of the oat mixture. Mix just until combined.

  • Remove the bowl from the mixer. Use a rubber spatula to fold in chocolate chips and chopped pieces.

  • Chill the dough in the refrigerator overnight. If you can’t stand to wait, chill in the freezer for at least 2 hours.

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

  • Use a cookie scoop to portion dough onto baking sheets about 3 inches apart. Top with flaky sea salt.

  • Bake for 8 to 12 minutes or until edges are just turning golden brown and centers are set.

  • Remove from the oven and let cool on baking sheet for 5 minutes.

  • Enjoy warm or transfer to a wire baking rack and cool completely.

DessertKristen PageChocolate Chip Cookies, Cookies